The Pastificio Caponi is a Tuscan pasta factory, headed by Alessandro Tagliagambe. The factory produces a fine dried egg pasta, making a meticulous research of raw materials of the highest quality. Pasta Caponi is made with only durum wheat flour and fresh eggs. The drying is the most important phase of the production process and it distinguishes the Pastificio Caponi from the other pasta factories, in fact it takes a very long time and a room temperature. This permits to Caponi not to alter the organoleptic quality of the dough.